Research Progress in the Regulatory Mechanism of Hydrocolloids on the Formation of Heat-Induced Myofibrillar Protein Gel
Myofibrillar protein (MP) is an important protein in muscle, which can form a three-dimensional gel network structure upon heat treatment, ultimately influencing the quality of meat products. In the meat industry, hydrocolloids from different are incorporated to enhance the gel strength, water-holdi...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-6-035.pdf |
| _version_ | 1797202784867581952 |
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| author | XU Yining, CAO Chuan’ai, HE Junjie, KONG Baohua, SUN Fangda, LIU Qian |
| author_facet | XU Yining, CAO Chuan’ai, HE Junjie, KONG Baohua, SUN Fangda, LIU Qian |
| author_sort | XU Yining, CAO Chuan’ai, HE Junjie, KONG Baohua, SUN Fangda, LIU Qian |
| collection | DOAJ |
| description | Myofibrillar protein (MP) is an important protein in muscle, which can form a three-dimensional gel network structure upon heat treatment, ultimately influencing the quality of meat products. In the meat industry, hydrocolloids from different are incorporated to enhance the gel strength, water-holding capacity and functional properties of MP gel and finally optimize the quality of meat products. However, many factors affect the interaction between MP and hydrocolloids during the formation of heat-induced MP gelation, which in turn affects MP gel properties. In this article, the gelation mechanism of MP is systematically reviewed, the interaction mechanism between different hydrocolloids and MP is discussed, and the key factors influencing the regulatory effect of hydrocolloids on the formation of heat-induced MP gel and the effect of hydrocolloids on MP gel properties are summarized. We anticipate that this review will lay a theoretical foundation for establishing the key technical system based on hydrocolloids to regulate the quality of meat products and also provide technical guidance for future practical application. |
| first_indexed | 2024-04-24T08:08:57Z |
| format | Article |
| id | doaj.art-1d17776d3e464646a9b58b9c6ca9b7ed |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-04-24T08:08:57Z |
| publishDate | 2024-03-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-1d17776d3e464646a9b58b9c6ca9b7ed2024-04-17T07:13:34ZengChina Food Publishing CompanyShipin Kexue1002-66302024-03-0145628529310.7506/spkx1002-6630-20230305-039Research Progress in the Regulatory Mechanism of Hydrocolloids on the Formation of Heat-Induced Myofibrillar Protein GelXU Yining, CAO Chuan’ai, HE Junjie, KONG Baohua, SUN Fangda, LIU Qian0(1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;2. Heilongjiang Green Food Science & Research Institute, Harbin 150028, China)Myofibrillar protein (MP) is an important protein in muscle, which can form a three-dimensional gel network structure upon heat treatment, ultimately influencing the quality of meat products. In the meat industry, hydrocolloids from different are incorporated to enhance the gel strength, water-holding capacity and functional properties of MP gel and finally optimize the quality of meat products. However, many factors affect the interaction between MP and hydrocolloids during the formation of heat-induced MP gelation, which in turn affects MP gel properties. In this article, the gelation mechanism of MP is systematically reviewed, the interaction mechanism between different hydrocolloids and MP is discussed, and the key factors influencing the regulatory effect of hydrocolloids on the formation of heat-induced MP gel and the effect of hydrocolloids on MP gel properties are summarized. We anticipate that this review will lay a theoretical foundation for establishing the key technical system based on hydrocolloids to regulate the quality of meat products and also provide technical guidance for future practical application.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-6-035.pdfhydrocolloid; myofibrillar protein; heat-induced gel; regulatory effects; intermolecular interaction |
| spellingShingle | XU Yining, CAO Chuan’ai, HE Junjie, KONG Baohua, SUN Fangda, LIU Qian Research Progress in the Regulatory Mechanism of Hydrocolloids on the Formation of Heat-Induced Myofibrillar Protein Gel Shipin Kexue hydrocolloid; myofibrillar protein; heat-induced gel; regulatory effects; intermolecular interaction |
| title | Research Progress in the Regulatory Mechanism of Hydrocolloids on the Formation of Heat-Induced Myofibrillar Protein Gel |
| title_full | Research Progress in the Regulatory Mechanism of Hydrocolloids on the Formation of Heat-Induced Myofibrillar Protein Gel |
| title_fullStr | Research Progress in the Regulatory Mechanism of Hydrocolloids on the Formation of Heat-Induced Myofibrillar Protein Gel |
| title_full_unstemmed | Research Progress in the Regulatory Mechanism of Hydrocolloids on the Formation of Heat-Induced Myofibrillar Protein Gel |
| title_short | Research Progress in the Regulatory Mechanism of Hydrocolloids on the Formation of Heat-Induced Myofibrillar Protein Gel |
| title_sort | research progress in the regulatory mechanism of hydrocolloids on the formation of heat induced myofibrillar protein gel |
| topic | hydrocolloid; myofibrillar protein; heat-induced gel; regulatory effects; intermolecular interaction |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-6-035.pdf |
| work_keys_str_mv | AT xuyiningcaochuanaihejunjiekongbaohuasunfangdaliuqian researchprogressintheregulatorymechanismofhydrocolloidsontheformationofheatinducedmyofibrillarproteingel |